Banoffee and Sticky Date Pudding Cake

Banoffee and Sticky Date Pudding Cake

A combination I can’t (and won’t) get out of my head. A healthier date and banana cake that is vegan and refined sugar-free. It's topped with an easy to make almond caramel and a lush cashew protein cream. The perfect cake for entertaining or if you just want to treat yourself to something sweet.

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Serves: 8

Ingredients:

Cake:

• 2 cups Medjool dates, soaked in hot water + 1 tsp baking soda for 10 minutes and drained
• 1 cup self-raising flour
• 1/4 cup rice malt syrup
• 1 banana, mashed
• 1/4 cup almond butter
• 1 cup soy milk
• 1 & 1/2 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt

Almond Caramel:

• 3 tbsp almond butter
• 3 tbsp rice malt syrup
• 1/2 tsp vanilla extract
• 1 – 2 tbsp water

Cashew Protein Cream:

• 1 cup vanilla coconut yoghurt
• 1/2 cup cashews, soaked in hot water for 10 minutes and drained
• 1/2 cup vanilla protein powder
• 2 tbsp rice malt syrup
• 1 tsp vanilla extract

Other:

• dark chocolate chips or shaved dark chocolate
• banana, sliced into coins

Preparations:

1. Preheat oven to 175°C and grease a cake tin.


2. Finely dice soaked Medjool dates and add to a large bowl. Add the rice malt syrup, mashed banana, almond butter, vanilla extract and soy milk. Mix well.


3. Add the flour and baking powder and mix well. Pour into the cake tin and bake in the oven for 25 to 30 minutes, or until a fork comes out clean. Allow to rest for 20 minutes.


4. Meanwhile, add all the almond caramel ingredients to a small bowl and mix well.


5. Add all cashew protein cream ingredients to a food processor and process until smooth.


6. Remove the cake from the tin and top with the cashew protein cream. Swirl through the almond caramel and garnish with shaved chocolate/chocolate chips and banana coins.

Watch the video: https://www.youtube.com/embed/BLigdruNqI0

Source URL: https://chloeevegan.com/recipe/banoffee-and-sticky-date-pudding-cake/